Stovetop Pumpkin Purée Recipe
Before entering the complicated (and delicious) world of cream cheese pumpkin cupcakes, we need to master the pumpkin purée.
- One 6-8 pound pumpkin
Begin to boil the water for steaming the pumpkin.
Rinse the pumpkin, then, using a serrated knife cut the pumpkin in half. With an ice cream scooper or large spoon, remove the strings and seeds. Cut the pumpkin into 6-10 pieces, small enough to fit numerous pieces into a steaming basket.
Steam for 15-25 minutes. Pumpkin is cooked when a toothpick easily pierces its skin. Let cool, then peel or cut skin off and discard. Keep remaining pumpkin "meat." Using a handheld blender, standing blender, or food processor, purée pumpkin meat.